Fish-flavored shredded pork

Shred the pork, add a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of starch, a spoonful of peanut oil, mix well, and marinate for a while

Slice green onion, mince ginger and garlic

Shred carrots and shred peppers

Soak fungus, wash and cut into pieces

In a small bowl, add two spoons of light soy sauce, two spoons of vinegar, one spoon of cooking wine, three spoons of sugar, two spoons of starch, an appropriate amount of sesame oil, and an appropriate amount of water and mix well

Put an appropriate amount of vegetable oil in the pot, add the carrots and stir-fry until soft, and stir-fry until the red juice comes out

Take out of the pot and set aside

Put an appropriate amount of vegetable oil in the pot, add shredded pork, and stir-fry until it changes color

Serve out and set aside

Add an appropriate amount of vegetable oil to the pot and sauté onions, ginger and garlic

Add a spoonful of Pixian bean paste and stir-fry the red oil

Add shredded carrots, shredded peppers, and shredded fungus and stir-fry for a while

Add shredded pork

Then pour the seasonings in the small bowl into the pot and stir-fry evenly before turning off the heat

Finished product

Finished product

Overview

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Ingredients

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